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2020
Mark Formulation of Hydrocolloid-Based Food Timbales for Elderly Patients with Dysphagia and Their Suitability for 3D Food Printing
Wanjiru, Terry ^LU and Mattos, Giancarlo Errigo (2020) KLTM01 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark NANOFILTRATION OF PROTEIN RICH WASTEWATER- STUDY FOR CONCENTRATING POTATO FRUIT JUICE
Toragaravalli Rajeevalochana, Padmashree ^LU and Ramesh, Reshma ^LU (2020) KLTM01 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Predicting Processing and Filling Equipment with Complex Food Rheology
Diptasari, Ayupry ^LU and Andriani, Cynthia ^LU (2020) KLTM01 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Temperature distribution in a high shear mixer during heating
Qu, Ruohong ^LU (2020) KLTM01 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Optimization of Protein Recovery Process from Rapeseed Cake
Pillai, Manav ^LU (2020) KLTM01 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Effects of Microwave and Enzyme Treatments on the Softness of Barley Kernels
Nikolakakis, Ilias ^LU (2020) KLTM01 20191
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Approaches for improving the rheological characterization of fermented dairy products
Muhammad, Abdulrahman ^LU (2020) KLTM05 20192
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation
Forsén, Erica ^LU (2020) KLTM05 20192
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Characterization of By-Product in Oat Drink Production and Formulation of Vegan Patties
Westin, Hanna ^LU (2020) KLTM05 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Investigation of heat transfer and mass transfer parameters in a convection oven for model foods
Mysore Somashekar, Chandana ^LU (2020) KLTM01 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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